While I am struggling to find some use for veggie peels besides soup, I've found a yummy use for fruit peels which will allows you to kill two birds with one stone: you can have your pie (or stewed fruits/apple crisp/whatever) and jelly!
When you cook fruits, you usually peel them. I've tried stewed unskinned apples, but honestly it's not that great. So you're left with perfectly edible apple peels full of pectin — which happens to be the substance which makes jellies and marmelade sticky. Cooking your own jelly might be a bit long, but it's so worth it.
Here are the supplies needed for one jar of jelly
- Approximately 5-6 apples worth of peels (and cores)
- Approximately 50 cL (17 fl oz) water
- One lemon skin
- Caster sugar
- Wash the peels and boil them for 30 minutes. Let drain in a colander for a couple of hours.
- Weigh this sluice, and add the same weight of sugar and boil the mixture for 10 minutes. The texture should be that of a sugar syrup with lots of bubbles. Sift if there are unwanted solids.
- Put in a jar, cool for a night and… om-nom-nom-nom! Voilà ! Delicious jelly!
- Be sure to wash the peels properly if the fruits were not organically grown.
- You might have some trial and error with your quantity of water — in order to find the right balance between gooey jelly and Turkish Delight-like stuff. In the final step, try adding water and sugar a little at a time if you think you'll be left with too little juice.
- Unless you want really solid jelly, don't cool it in the refrigerator. The fridge is fine after the initial cooling period.
- Try other flavors! I love adding strawberry leaves and a bit of flesh to the mix for a strawberry jelly. You could flavor it with any edible fruit peels, as long as you have either apple or citrus peels in the mix, as they have the pectin you need.